books for cooks

Yesterday I made it over to Notting Hill to visit Books for Cooks. It is just off Portobello Road; I read about it online at The Kitchn, a website that regularly inspires me. I had a seat on the red squishy sofa, browsing through their floor-to-ceiling shelves of cookbooks. It was a lovely, relaxing afternoon destination.

I am becoming more and more convinced about the health of eating low GI meals. I already have the original GI Diet book by Rick Gallop (formerly president and CEO of the Heart and Stroke Foundation of Ontario). I am starting to cook and eat according to his suggestions and so the cookbook I bought was a GI cooking book.


Low glycaemic index meals don't spike blood sugar or insulin production and so they help you feel full for longer and give you a more stable energy level. They are also high in fibre and nutrients--really the GI diet is less a temporary diet and more a healthy way of eating forever.

Just down the road from where I caught the bus home is the Czech Consulate, with this interesting sculpture outside. I wish I knew what it said. Can anyone help?